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July 18, 2011
Three Chopping Methods
Learn how to chiffonade, julienne, and slice here.
By: Cheers VazquezLearn how to chiffonade, julienne, and slice in the gallery below.
Photography by Patrick Martires| Text & Demonstration by Cheers Vazquez | Kitchen Assistants: Christian Joson And Ariel Obando
Chiffonade spinach leaves Stack leaves together and roll up tightly. While holding greens in place, cut into thin strips.
Julienne a carrot Cut carrot into 2-inch lengths then cut lengthwise into thin rectangles. Slice into matchstick-size strips.
Slice a cabbage Slice in half through the core. Slice each portion again in half lengthwise then slice crosswise into thin strips.
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